Smoked BBQ Ribs
These smoked BBQ ribs are super flavorful and easy to make. Cover with yellow mustard and a homemade dry rub, then covered with a delicious BBQ sauce mixture, and smoked to tender, juicy perfection. A family favorite smoked rib recipe.
Servings: 6 Servings
Calories: 758kcal
Ingredients
Rib Seasoning
- ⅓ cup brown sugar
- 2 tablespoons Slap Ya Mama seasoning
- 2 tablespoons sugar
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 ½ teaspoons granulated onion
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Pork Ribs
- 3 pounds pork loin baby back ribs
- ⅓ cup yellow mustard
- ½ cup Sweet Baby Ray's barbecue sauce
- ½ cup brown sugar
- 1 cup apple Juice
- ½ sliced jalapeno
- ¼ cup butter, cut into tablespoons
- ¼ cup agave
Instructions
- Preheat smoker to 265°F
Rib Seasoning
- In a small bowl, add all the dry rub seasoning ingredients. Stir to combine. Set aside.
Pork Ribs
- Remove silver skin from the back of the ribs by inserting a butter knife under the skin. Grab a paper towel, grab the membrane, and pull off the membrane from the back of the ribs.
- Smother yellow mustard over both sides of the ribs.
- Take ⅓ of the seasoning and pat onto the underside.
- Flip over, add the remaining seasoning to the meaty side of the ribs.
- Place on the smoker for 2 hours. (Do not open the smoker for at least 2 hours).
- Remove ribs from the smoker and place on aluminum foil large enough to seal in the juices around the ribs.
- Brush BBQ sauce over ribs and add sliced jalapenos, apple juice, pads of butter, agave, and brown sugar over the ribs.
- Seal the aluminum foil around the ribs and place back on the smoker for another 2 hours.
- Open rib pack to expose the meat and smoke an additional 1 hour.
- Remove from the smoker and let set 20 mins in foil before serving.
Notes
- For even deeper flavor, let the dry rub sit on the ribs for about an hour before smoking.
- Be sure the foil is large enough to accommodate the ribs, their juices, and the other ingredients.
- Always check for a membrane on your ribs. Some stores remove it, while others don't.
Storage
Refrigerate for up to 4 days in an airtight container. For longer storage, wrap the ribs in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag. To reheat the ribs, defrost them overnight if frozen. Then, microwave individual portions at 1-minute intervals until heated through.Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 758kcal | Carbohydrates: 61g | Protein: 27g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 794mg | Potassium: 674mg | Fiber: 3g | Sugar: 52g | Vitamin A: 2078IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 3mg